Grilled Melon with Halloumi and Sugar Snap Peas

Cut the melons and halloumi into roughly equal, bite-sized cubes. Thread them alternately onto the wooden skewers. Brush the skewers with a little olive oil and season with freshly ground pepper.

Grill the skewers on the hot grill for about 2 minutes per side, until the halloumi is golden brown and the melon has light grill marks. At the same time, briefly roast the sugar snap peas with a little olive oil, salt, and pepper in a grill pan or directly on the grill.

For the dressing, finely blend the remaining olive oil with the fresh basil and lemon juice. Season with salt and pepper to taste.